Rinse the spinach leaves thoroughly under running water to remove any grit, then pat them completely dry with a clean kitchen towel.

Whisk the besan, rice flour, red chili powder, turmeric, ajwain, ginger-garlic paste, asafoetida, and salt together, then gradually add water while whisking to form a thick, lump-free batter.

Cover the batter and let it rest so the besan fully hydrates and the ajwain releases its flavor into the mix.

Heat the oil in a kadai over medium heat until a small drop of batter dropped in sizzles and rises to the surface immediately.

Hold each spinach leaf by the stem and dip it into the batter, turning to coat both sides evenly before letting the excess drip off.

Gently slide the battered leaves into the hot oil a few at a time and fry, turning occasionally, until golden brown and crisp on all sides.

Lift the fried pakoras out with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Repeat the dipping and frying process with the remaining spinach leaves in small batches, letting the oil come back up to temperature between batches.

Arrange all the fried pakoras on a serving plate and sprinkle chaat masala over the top while they are still hot.